Tag Archives: snacks

Cookies N’ Cream Macarons

22 Jun

Cookies N Cream Macarons 2

Now that I’ve learned to love making (as much as eating) macarons, I thought I’d share them with Adam since he’s never tried them. I told him to choose any flavor he liked, and cookies and cream was decided on. Oh, I was excited! And thankfully, he enjoyed them.. or the few that were left by the time they arrived.

I made these macarons by mixing in oreos with the almonds, and using the oreo filling as a component in the cream center. It tasted very similar to an oreo cookie, with a much different and in my opinion more pleasing texture.

Cookies N Cream Macarons

For the macarons:

  • 1/2 cup slivered almonds, finely ground
  • 1/4 cup oreos (cookie part only), finely ground; about 3-4 oreos
  • 2 large egg whites, at room temperature
  • 1 cup confectioners’ sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon vanilla extract

For the filling:

  • about 12 oreo centers
  • 2 tablespoons butter, softened
  • 3-5 tablespoons heavy cream
  • confectioners’ sugar

In a food processor, pulse together the almonds, oreos, and confectioners’ sugar. Sift into a mixing bowl and set aside. Cookies N Cream Macarons 4

In a medium mixing bowl, or stand mixer, whip the egg whites on medium-high speed until foamy and soft peaks form. Gradually add in the granulated sugar and continue to beat until the meringue becomes shiny and stiff peaks form when the beater is lifted.

Add the almond mixture to the meringue, about 1/3 at a time. With a rubber spatula, fold the mixture until just combined before adding in the next third. When all the dry ingredients are incorporated, continue folding until the batter flows from the spatula in ribbons. Try not to under or over fold the mixture.

Line two baking sheets with parchment paper and transfer the batter to a piping bag fitted with a wide, round tip. Pipe the batter into small circles (about 3 cm in diameter) spaced about 1 inch apart. Beat the baking sheet down against the counter to release air bubbles and to help the macarons form their “foot”. Sprinkle tops with crushed oreos, if desired. Let sit at room temperature for about 30 minutes to form a crust. You should be able to touch the macarons lightly without getting batter on your fingers.

Preheat the oven to 325 degrees. Bake the macarons in the bottom middle of the oven for 10-15 minutes. Cool for 10 minutes. Carefully peel macarons off the parchment paper and let cool completely on a wire rack.

While the cookies cool, make your cream filling. Beat all ingredients together adding in sugar and extra cream to achieve the flavor and texture you desire. Match cookies up by size and sandwhich together with cream. Enjoy!


I sincerely hope you try your hand at making these and that you enjoy them as much as I did. If you’re having trouble with your batter, try using weighted measurements. Don’t worry if you don’t get the perfect size on every macaron when piping them. Simply match up the sizes when sandwhiching them together.

Also, a BIG thank you to SnazzyBiscuits for awarding me the Versatile Blogger award. It’s much appreciated, and I’m very thankful for all my readers and supporters!

Black Bean ‘Hummus’

10 Jun

Black Bean Hummus

It may not be the prettiest looking thing, but where it lacks in looks it makes up for in taste! I’m not a huge fan of hummus, but put black beans in front of me and I go crazy. So I decided to combine the two beans (black and chickpeas) in attempt to make a healthy snack I could stand.

This type of recipe is so versatile. You’re pretty much free to add any type of flavorings you’re taste buds crave. I started off going spicy then added sesame oil which gave it a smokier, Asian flare. No matter, have fun making this recipe your own!

For the ‘hummus’:

1 can chickpeas

1 can black beans

1/4 cup liquid from each can

1/4 onion

1/4 red pepper

1/2 cup salsa

2 teaspoons garlic powder

1/2 teaspoon cumin

about 1/4 cup pickled jalapenos

1 tablespoon jalapeno juice

1/8 teaspoon sesame oil (optional)

Combine all ingredients in a food processor and pulse until you have a smooth mixture. If you don’t have a large enough food processor, blend in a blender or pulse in smaller batches.


Black Bean Hummus2

I really enjoyed the flavor of this dip, especially served on toasted bread pieces. It can also be served with various crackers or veggie slices. For a hot dip, try adding cream cheese and shredded cheese and baking in the oven.

Limoncello Italian Ice

22 May

Okay, okay, so this recipe doesn’t use actual Limoncello, but it’s delicious all the same. I remember as a kid I used to get all giggly and excited over Italian ice from the summertime vendors that would pop up around town. The bright colors and exotic (to me) sounding flavors were so tempting, though, never fail, I always chose plain ole’ grape. Thankfully my taste buds have developed since then yet I still crave that Italian ice when the summers get sweltering hot (as they already are in Florida). Simply mixing fruit juices with simple syrup and throwing it in the freezer only gives you a hunk of flavored ice. When I found this recipe on Annie’s Eats I was ecstatic! The addition of a tad of sweet, white wine makes this freeze up just enough while still being icy, since alcohol doesn’t freeze.

This recipe is highly adaptable, and could be made with any flavor fruit juice or soda you’re craving. I first tried it with pomegranate and was very pleased. I thought I’d share my attempt at trying it with a soda. Limoncellino Sorrento-style Soda to be exact, which I found at World Market. It’s similar in taste to a slightly sour lemonade but with carbonation.

Limoncello Italian Ice

For the Italian Ice:

1 cup juice/soda of choice

1/4 cup sugar

2-3 tablespoons sweet, white wine (such as Moscato or Riesling)

In a small saucepan over medium heat, combine 1/4 cup of the juice/soda with the sugar and heat, stirring occasionally, until sugar is dissolved. Remove from heat and add in remaining juice/soda. Stir in the wine. At this point you can either chill the mixture in the refrigerator and then freeze it in an ice cream maker, or simply put it straight in the freezer, covered (like I did since I lack an ice cream maker).


Freezing the mixture in an ice cream maker will probably produce a smoother texture, but simply freezing mine gave it the icy consistency of Italian ice which I love. Using the Limoncellino soda gave this a nice, crisp flavor making for a wonderful daytime snack or after dinner dessert. And no worries, the wine doesn’t make it inedible for kids.

Quiche Lorraine Scones

20 May

As you may, or may not, know.. it’s National Quiche Lorraine Day! I thought it’d be fun to try a quiche recipe, but lacked the eggs to do so. Thankfully, before I gave up on Quiche Lorraine Day all together, I happened upon this recipe for scones, and am I ever glad! I’ve admittedly never made, nor eaten, scones before but I have a feeling they’re going to become a new regular on my menu. Sort of a glorified biscuit, these scones were flavorful and smelled absolutely amazing. I had a difficult time resisting the urge to open the oven, pluck one off the baking sheet, and gobble it away.

Quiche Lorraine Scones

For the scones:

2 cups + 1 teaspoon all-purpose flour, divided

1 tablespoon baking powder

Dash cumin & garlic powder

1 teaspoon each salt & pepper

8 tablespoons cold butter, diced

1/2 cup half-and-half

2 eggs

4 ounces swiss cheese, diced

3 green onions, thinly sliced

8 strips bacon, cooked and crumbles

egg wash (1 egg beaten with 1 teaspoon water)

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

Prepare the bacon, onion and cheese. Toss these ingredients together with 1 teaspoon flour; set aside. In a medium sized bowl, combine the flour, baking powder, cumin, garlic, salt and pepper. Cut in the butter with a pastry blender or two knives until the butter is pea-size.

With a fork, lightly beat the eggs and half-and-half and add to the flour mixture. Add the bacon, onion and cheese mixture. Using a wooden spoon, fold mixture until it begins to come together.

Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough to ¾ to 1-inch thick and cut using 2-inch biscuit cutter or cut into squares or triangles. Place the scones on the prepared baking sheet. Brush the tops of the scones with the egg wash.

Bake for approximately 20 minutes, or until golden brown.


As I said, these scones were delicious! If you’re unsure how to cut butter into flour, here’s a nice tutorial. Best served warm and straight from the oven, scones make a wonderful breakfast or tea-time snack. They can also easily be reheated under the broiler or microwaved covered with a damp paper towel to ensure they don’t become too dry. I found this recipe at BrownEyedBaker.

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